Comfort in a Bowl: Lamb Soup, Leek & Tofu Stir Fry, and Steamed White Rice
Today’s meal was all about warmth, depth, and balance. It was a rainy day so when it's such a gloomy weather, I like to cook hot soups so nourish the soul. I started with a hearty lamb soup using cubes of lamb from the shoulder and cooked it in a pressure cooker with a spice bag filled with star anise, cinnamon, cloves, coriander seeds, Fennel seed, pink peppercorns, and Sichuan peppercorns. The aroma alone felt like a hug in a bowl. The broth came out light, fragrant, and slightly tingling with those warm spices.
To compliment the soup, I made a quick stir-fry of leeks and tofu. The leeks softened just enough to release their sweetness, while the tofu soaked up the flavors of soy sauce, oyster sauce, all sautéed with garlic. It was light, clean, and slightly sweet—complimenting the lamb soup perfectly.
A side of steamed white rice tied everything together.
Simple, satisfying, and soul-warming—this trio hits all the right notes. Definitely a meal I’ll return to when I need some comfort food on a rainy day.
